Method

1. First make a sticky roux with the 50g of Flour and 100g water, mix together and gently heat until it just starts turning sticky and is still very white and tacky. Leave to cool.
2. In a bowl mix the egg white, water, oil and psyllium husk, leave to one side.
3. In a bowl sieve together all the flours, salt, baking fix and yeast.
4. Ideally using a stand mixer place the flour mix in the bowl, place blobs of the thick white roux in the bowl with the flour, add in the egg mixture then beat together. You can also use an electric hand whisk to bring it together, it will be quite stiff. Or just use a wooden spoon and beat well.
5. Divide into 6 or 8 balls (depending on how big you want them). Roll each piece of dough into a ball, roll the dough out to a thin pitta shape. Dust with flour, cut the dough in half, place one half on top of the other and re-roll to a thin pitta shape. Using plenty of coarse dusting flour as you go along.
6. Cover and leave to prove on plenty of flour for around an hour.
7. Place a large flat tray in the oven and preheat to 240oC, when the tray is blistering hot, quickly remove from the oven, sprinkle with polenta and place a couple of pittas on the tray. Bake for 7 minutes. Remove the pitta from the oven, repeat until all the dough is used.
8. Split and fill with your favourite filling.

Tip: if the pitta doesn’t puff up you haven’t rolled them thin enough. Ideally do a test pitta before baking any further pittas.